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Marry Me Chicken is an easy skillet dinner with juicy pan-seared chicken in a rich, creamy sun-dried tomato Parmesan sauce. Ready in just 35 minutes, it is simple enough for a busy weeknight but impressive enough for date night.

Garlic, Parmesan, sun-dried tomatoes, fresh herbs and a hint of red pepper make the sauce incredibly flavorful. Serve it over pasta, mashed potatoes or rice so you can soak up every last drop.

Sliced chicken is placed in a skillet filled with a creamy sauce.

Table of Contents

Kellie’s Note
A Chicken Recipe To Love

I love this Marry Me Chicken recipe because it’s made with inexpensive ingredients, most of which you likely already have in your pantry right now! It’s so creamy, flavorful, and hearty. Chicken breasts are first pan seared to get the best golden brown skin, then they’re cooked in a mix of chicken stock, tomatoes, heavy cream and more for a luscious sauce that’s velvety and rich.

This recipe is similar in flavor to my Tuscan Chicken Pasta and my Creamy Marry Me Chicken Pasta. I serve my chicken breasts over pasta to soak up all the creamy sun-dried tomatoe sauce so it doesn’t go to waste. The rest of the sauce on your plate can be enjoyed with a side of garlic bread.

While I love this chicken served over spaghetti noodles, any pasta of your choice works fabulously including my favorite buttered noodles.

Wonder why it’s called Marry Me Chicken? Because it’s just so good you’ll want to marry it (or the person who made it)! From the rich and creamy sauce to the tender, juicy, flavorful chicken, there’s a whole lot to love in every bite of this easy to make dish. This easy chicken recipe could definitely elicit a marriage proposal.

Why You Will Love This Marry Me Chicken

  • Quick and easy: Dinner is on the table in about 35 minutes.
  • One skillet: The chicken and creamy sauce are made in the same pan for easy cleanup.
  • Incredible sauce: Heavy cream, Parmesan, garlic and sun-dried tomatoes create a rich, savory sauce that tastes restaurant-worthy.
  • Easy to customize: Use chicken breasts or thighs and adjust the red pepper flakes to make it as mild or spicy as you like.
  • Perfect for any occasion: It is easy enough for a weeknight dinner but feels special enough for date night or company.

Ingredients For Marry Me Chicken

  • Chicken Breasts: Boneless, skinless chicken breasts work perfectly here. If they are large, slice them horizontally into thinner cutlets so they cook quickly and evenly. Boneless, skinless chicken thighs can also be used.
  • Garlic: Fresh garlic gives the cream sauce the best flavor. I use three cloves, but a little extra never hurts.
  • Tomato Paste: Adds concentrated tomato flavor and depth to the sauce. Cook it briefly in the skillet before adding the liquid.
  • Chicken Stock: Chicken Stock savory flavor while helping loosen all those browned bits from the bottom of the skillet. I like using my homemade chicken stock. Chicken broth or vegetable stock can also be used.
  • Heavy Cream: Creates the richest, smoothest sauce. Half-and-half can be substituted, but the finished sauce will be thinner. Whole milk will not give you the same creamy consistency.
  • Parmesan Cheese: Freshly grated Parmesan melts more smoothly into the sauce than pre-shredded or canned cheese.
  • Sun-Dried Tomatoes: Sun-dried tomatoes packed in oil have the best texture and flavor for this recipe. You can even use a little of the tomato oil to sear the chicken.
  • Seasonings: Italian seasoning, crushed red pepper flakes, fresh basil, parsley, kosher salt and black pepper add plenty of flavor. Reduce or omit the red pepper flakes for a milder sauce.

For the complete ingredient amounts, see the recipe card below.

Several chicken breasts are placed in a full skillet.

How to Make Marry Me Chicken

  1. Prepare the chicken. Pat the chicken dry and season both sides with salt and pepper. Slice large chicken breasts horizontally into thinner cutlets so they cook evenly.
  2. Sear the chicken. Heat the olive oil and butter in a large skillet over medium-high heat. Cook the chicken for about 4 to 5 minutes per side until golden brown, then transfer it to a plate.
  3. Build the sauce. Reduce the heat to medium and sauté the garlic until fragrant. Stir in the tomato paste and cook for about 30 seconds. Add the chicken stock and scrape up the browned bits from the bottom of the skillet.
  4. Make it creamy. Stir in the heavy cream, half of the Parmesan, sun-dried tomatoes, Italian seasoning, red pepper flakes, salt and pepper. Bring the sauce to a gentle simmer.
  5. Finish the chicken. Return the chicken to the skillet and simmer over low heat until the thickest part of the chicken reaches 165°F.
  6. Garnish and serve. Slice the chicken across the grain and finish with the remaining Parmesan, basil, parsley and additional red pepper flakes. Serve with plenty of creamy sauce.
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Tips for the Best Marry Me Chicken

  • Save the tomato oil. A little oil from the sun-dried tomato jar can be used in place of some of the olive oil for even more flavor.
  • Use evenly sized chicken. Thin chicken cutlets cook more evenly and are less likely to dry out.
  • Pat the chicken dry. Removing excess moisture helps the outside develop a beautiful golden-brown crust.
  • Do not rush the sear. Let the chicken cook undisturbed before flipping so it has time to brown.
  • Grate your own Parmesan. Freshly grated cheese melts smoothly into the sauce and helps prevent a grainy texture.
  • Use heavy cream for the creamiest sauce. Half-and-half will work in a pinch, but the sauce will be thinner.
  • Keep the sauce at a gentle simmer. If it is too thin, simmer it a little longer. If it becomes too thick, stir in a splash of chicken stock.
  • Use a thermometer. Chicken is safely cooked when the thickest portion reaches 165°F.
A spoon has drizzled cream sauce all over plated chicken.

Marry Me Chicken Variations

  • Use chicken thighs: Boneless, skinless thighs are juicy, flavorful and a great substitute for chicken breasts.
  • Make it less spicy: Reduce or completely omit the crushed red pepper flakes.
  • Deglaze with white wine: Use about 1/4 cup dry white wine to deglaze the skillet before adding the chicken stock.
  • Add greens: Stir a handful of baby spinach into the sauce just before returning the chicken to the skillet.
  • Make extra sauce: Increase the sauce ingredients if you plan to serve the chicken over a large batch of pasta and want plenty for tossing.

What to Serve With Marry Me Chicken

That creamy sun-dried tomato sauce deserves something that can soak up every last drop. Pasta is my favorite way to serve Marry Me Chicken, but you have plenty of options.

For an easy complete meal, pair the chicken with pasta or potatoes and one simple green vegetable.

How to Store and Reheat Marry Me Chicken

  • Store leftover Marry Me Chicken in an airtight container in the refrigerator for 3 to 4 days.
  • For the best results, reheat it gently in a skillet over medium-low heat until the chicken is warmed through. The cream sauce will thicken as it chills, so stir in a splash of chicken stock or cream as needed to loosen the sauce.
  • Individual portions can also be reheated in the microwave until warmed through.

Can You Freeze Marry Me Chicken?

I do not recommend freezing Marry Me Chicken if you can avoid it. Cream-based sauces can separate or develop a grainy texture after freezing and thawing.

For the best texture, enjoy this recipe fresh or refrigerate the leftovers for a few days.

Chicken is plated and garnished with herbs.

More Easy Chicken Recipes

If you love this Marry Me Chicken, try one of these easy chicken dinners next:

For more easy chicken dinner ideas, follow us on Instagram and Facebook!

Marry Me Chicken Recipe

5 from 3 votes
By Kellie
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6
Sliced chicken is placed in a skillet filled with a creamy sauce.
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Pan Seared Chicken Breast in a creamy sun-dried tomato sauce, this easy Marry Me Chicken is sure to please anyone that sinks their teeth into it. Ready in minutes, it's a great weeknight dinner option.

Equipment

  • 1 skillet

Ingredients 

  • 3 boneless skinless chicken breasts, sliced horizontally into thinner cutlets if large
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 1/2 cups chicken stock
  • 1 1/2 cups heavy cream
  • 3/4 cup parmesan cheese
  • 7 ounce jar sun-dried tomatoes packed in oil, drained and chopped , (you can use this oil in place of the olive oil in the recipe for added flavor.)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon red pepper flakes, optional
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • Cooked pasta, for serving

Instructions 

  • Pat the chicken dry and season both sides of the breasts with half the salt and pepper.
  • Heat the oil and butter in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, approximately 4-5 minutes. Flip the chicken and cook the opposite side until golden brown. Transfer to a plate and keep warm.
  • Add the garlic to the pan and cook for 1 minute. Stir in the tomato paste and cook for an additional 30 seconds.
  • Stir in the chicken stock and, using a wooden spoon, scrape up any brown bits on the bottom of the pan. Add the heavy cream, 1/2 the cheese, tomatoes, Italian seasoning, 1/2 teaspoon red pepper flakes and the remaining salt and pepper, stirring until combined.
  • Return the chicken to the pan and bring the sauce to a simmer. Reduce the heat low and cook until the chicken is cooked through and registers 165˚F on an instant read thermometer, approximately 5 minutes.
  • Slice the chicken breasts across the grain and serve with the sauce. Sprinkle with the remaining Parmesan and red pepper flakes, then garnish with the chopped basil and parsley. Serve over pasta, if desired.

Notes

  • Slice large chicken breasts horizontally into thinner cutlets for faster, more even cooking.
  • Chicken is done when the thickest portion reaches 165°F on an instant-read thermometer.
  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese and helps keep the sauce creamy.
  • Half-and-half can replace the heavy cream, but the finished sauce will be thinner.
  • For extra flavor, use some of the oil from the sun-dried tomato jar in place of the olive oil.
  • You can deglaze the skillet with about 1/4 cup dry white wine before adding the chicken stock.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Add a splash of chicken stock or cream when reheating if the sauce becomes too thick.
  • Freezing is not recommended because the cream sauce may separate after thawing.

Nutrition

Calories: 515kcal, Carbohydrates: 14g, Protein: 34g, Fat: 37g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 160mg, Sodium: 967mg, Potassium: 1137mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1968IU, Vitamin C: 40mg, Calcium: 236mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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8 Comments

  1. Chris says:

    I made the recipe exactly as it is written. (I did leave the optional red pepper flakes out.) It came together faster than what I thought it would, and it was fantastic! I served it with mashed potatoes tonight, but the sauce was so good we kept the leftovers, and I plant to put it over noodles. (I’m not letting an ounce of it go to waste.) Thank you for such a great recipe!

    Reply
    1. Kellie says:

      Love that you loved it! Thank you so much for your comment, we do love this on pasta so much I just made a Marry Me Chicken pasta that cooks in one pot!

      Reply
  2. Theresa says:

    This was an excellent meal to prepare. I’m tired of making same chicken dishes.
    My now older children loved it. So, I’m pleased and it’s definitely a make again in my house if they really enjoy it. Thanks

    Reply
    1. Kellie says:

      I’m so happy they liked it! It definitely is not a boring recipe. Thank you for your comment.

      Reply
  3. Cheryl May says:

    Hi was wondering if there was a recipe for slow cooker Marry me Chicken? If so please post or send to me thanks….Cheryl

    Reply
    1. Kellie says:

      Hi Cheryl! Not yet, we are working on one this month. Stay tuned!

      Reply
  4. Donna Layton says:

    Hey! Love the website and this recipe. Made it tonight and we all loved it! Just FYI, it doesn’t ever say when to put in the basil and the parsley. Thanks for all your hard work!

    Reply
    1. Kellie says:

      Thank you so much! I’m happy you loved it. They both just go on top at the end and I will make that note in the recipe card. Have a wonderful day!

      Reply